1. Put fish into deep frying pan, skin-side down to protect it from heat. Pour over enough whole milk to just cover fish. Add a bay leaf, half a shallot and a few peppercorns.
2. Bring to a gentle boil, then turn off. Leave for roughly 4min, until fish is just cooked. It should be opaque and firm. If middle or thicker parts of fish remain un-cooked, flip over and leave for a further 1-2min.
3. Remove fish from milk and allow to cool, if needed, milk can be strained and used to make a sauce.
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White China oval plate, White ceramic bistro plate, Sophie Conran. Easy Induction frying pan (28cm), Black two-tone spatula, Kuhn Rikon UK. Oak chopping board, Lakeland. Classic glass measure jug (1 litre), Pyrex. Small white bowl, chef's own.
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